Good morning everybody! Had your coffee? ☕️
Well then, it’s time to BITE stuff!

This breakfast thang is decadent for reals… but oh so crazy good!!
It takes a little time to make, but you’ll be so glad you were feeling “fancy” and created it.
Make it, bake it, and BITE it — and then tell me how it went!

Please note: this recipe is not gluten, carb, or fat free. You’re welcome ❤️

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Ingredients 🧀

The “stuff”…

• 12 slices day-old white bread
• 6 Tbsp butter
• 3 Tbsp flour
• 3 cups whole milk
• ¼ tsp nutmeg
• 1¼ tsp salt, divided
• ½ tsp black pepper, divided
• 3¼ cups grated Gruyere, divided (about 10 oz)
• ¼ cup Dijon mustard
• 12 thin slices Black Forest ham (about 10 oz)
• 6 large eggs
• Nonstick cooking spray

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Instructions 👩‍🍳

What to do with all the “stuff”…

1. Preheat oven to 375°F.
   • If bread isn’t day-old, arrange slices on a baking sheet and bake 5–10 min (flip once) until dry but not toasted.
   • Cut a hole in the center of 6 bread slices using a 2″ ring, cookie cutter, or knife.
   • Trim all slices to fit snugly in a 13×9″ baking dish.
   • Arrange bottom layer with whole slices, and top layer with slices that have holes. Remove from dish and set aside.
2. Make the Béchamel Sauce (Mornay):
   • In a medium pot, melt butter over medium heat.
   • Add flour, whisking constantly until the mixture foams and thickens slightly (3 minutes).
   • Slowly whisk in milk to avoid lumps, then increase heat to medium-high.
   • Whisk until thick enough to coat a spoon (4–6 minutes).
   • Reduce heat to low and whisk in nutmeg, ¾ tsp salt, and ¼ tsp pepper.
   • Add 1 cup Gruyere, a handful at a time, until smooth.
   • You should have about 3½ cups of sauce.
3. Assemble:
   • Spread ⅓ of the Béchamel in the baking dish.
   • Add 6 whole slices of bread in a single layer.
   • Spread Dijon on each slice and top with 2 slices ham each.
   • Add another ⅓ of the Béchamel, then sprinkle 1 cup Gruyere evenly.
   • Top with 6 slices of bread with holes.
   • Spread remaining Béchamel on top (avoid holes), and sprinkle 1 cup Gruyere around the edges.
   • Crack 1 egg into each hole.
   • Sprinkle with remaining ¼ cup Gruyere, plus ½ tsp salt and ¼ tsp pepper.
4. Bake:
   • Spray foil with nonstick spray and cover dish (oiled side down).
   • Bake 20 minutes on the middle rack.
   • Remove foil, raise oven to 400°F, and bake 8–12 minutes until whites are set and yolks are still runny.
   • Cool 10 minutes before serving.

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Notes 📝

This one’s a showstopper — creamy, cheesy, savory, and perfect for brunch.
Pair with a mimosa or strong coffee for full fancy vibes ☕️✨

Recipe credit: Epicurious

Make this excellent breakfast casserole recipe the night before! Perfect for brunches, holidays, or feeding a crowd.
Very, very BITEABLE! 😋

Serves: 10–12 (Normal People)

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Ingredients 🍳

All the “stuff”…

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 red bell pepper, chopped
• 1 onion, finely chopped
• 1 cup sliced mushrooms
• 1 green bell pepper, chopped
• 1 lb bulk ground Italian pork sausage
• 5 eggs
• 1½ cups shredded Havarti cheese
• 10 oz frozen spinach, thawed & drained
• 1 cup ricotta cheese
• 1 egg
• 2 Tbsp chopped fresh basil
• 1 tsp chopped fresh thyme leaves
• ⅓ cup grated Parmesan cheese
• 24 sheets filo pastry (14″ x 9″), thawed
• ½ cup butter, melted

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Instructions 👩‍🍳

Do this with all the “stuff”…

1. In a large skillet, melt 1 Tbsp butter and olive oil over medium heat.
2. Sauté red pepper, onion, mushrooms, and green pepper until tender. Remove and set aside.
3. In the same skillet, brown sausage until no longer pink. Drain and return the mushroom mixture to the pan.
4. In a medium bowl, beat 5 eggs. Stir into the sausage mixture and cook over medium heat until eggs are set (about 5–6 minutes).
5. Add Havarti cheese, remove from heat, and cool for 20–30 minutes.
6. In another bowl, mix spinach, ricotta, 1 egg, Parmesan, basil, and thyme.

Layer it up…
7. Preheat oven to 350°F. Unroll filo sheets and cover with plastic wrap & a damp towel.
8. Brush one sheet with melted butter and place in a 13×9″ glass baking dish.
9. Repeat with 7 more sheets, buttering each.
10. Spread half the sausage mixture over the dough.
11. Add 8 more sheets, brushing each with butter.
12. Spread all the spinach mixture over that.
13. Layer 4 more sheets, buttering each. Add remaining sausage mixture.
14. Finish with the last 4 filo sheets, brushing with butter.
15. Score the top in a diamond pattern.

To bake or freeze…

• Refrigerate: Cover tightly and chill for 2–24 hours.
• Bake: Uncover and bake at 350°F for 50–60 minutes, until puffed and golden brown.
• Freeze: Wrap well and freeze up to 3 months. Thaw overnight, then bake 60–75 minutes.

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Notes 📝

Crispy, rich, and full of savory flavor — this filo breakfast bake is a total showstopper.
I can’t remember where I got this recipe… so if it’s yours… THANK YOU!